Cut corn from cobs to make about 3 cups corn kernels. Heat oil in 12-inch skillet over medium-high heat. Add corn; cook until tender and bright yellow. Set aside to cool.
Meanwhile, combine tomatoes, red onion, vinegar, cilantro, TABASCO® Sauce and salt in medium bowl. Stir in corn until well mixed.
To serve, line platter with lettuce leaves; top with corn salad.
Makes 6 servings.